Tsf03 042013 h soluble%20coffee tcm11 21908
2
High product quality as a result of: Low processing temperature - the concentration takes place at the freezing point of the product (e.g. -5ºC). All microbiological and chemical reactions have virtually stopped. There is no thermal damage to sensitive flavour components. Efficient separation of the water - the separated ice crystals are 100% pure water without any included product. The separation of ice crystals in the unique wash column separator is 100% efficient so that all the flavour components remain in the concentrated product. No contact with air - the process operates as a slightly overpressurized liquid filled system. Consequently, all contact with air/oxygen is eliminated and the potential for oxidation is minimized. No vapour space also means no chance for loss of volatile aroma components. No need for intermediate cleaning - the process operates 24 hours per day and can go for weeks without intermediate cleaning. Throughput is flexible between 0 and 100% of design capacity. Application Soluble Coffee Freeze Concentration of Coffee Extract The coffee industry manages many products with various quality differences arising from variety beans, roasting conditions, product type and even final processing. Fresh roast and brewed flavour is the goal for all products. Depending on the required form of the final product (dried powder or liquid concentrate) there are various methods available to complete the process of bean to consumer product. Once roasted, the coffee can be extracted by various extraction methods. Generally a battery of extraction columns is filled in sequence and exposed to the heated extraction water. Split or dual extraction is when the freshest beans are contacted with pure water in the initial column. This extract generally contains most of the essential flavour components. The overall process yield can be increased by extracting the same beans again with water. The latter extract contains the additional coffee solids and generally some undesirable flavour components. Splitting these two products and freeze concentrating the first draw offers the possibility to create the highest quality extract. The second draw can be concentrated using conventional methods and blended to improve yield. No matter what extraction method used (split, dual, or even full) freeze concentration retains 100% of all the flavour components in the original extract and produces the highest quality liquid concentrate possible. GEA Process Engineering Features engineering for a better world
description
http://www.gea.com/global/en/binaries/TSF03-042013-H-soluble%20coffee_tcm11-21908.pdf
Transcript of Tsf03 042013 h soluble%20coffee tcm11 21908
High product quality as a result of:
Low processing temperature - the concentration takes place at the freezing point of the product (e.g. -5ºC). All microbiological and chemical reactions have virtually stopped. There is no thermal damage to sensitive flavour components.
Efficient separation of the water - the separated ice crystals are 100% pure water without any included product. The separation of ice crystals in the unique wash column separator is 100% efficient so that all the flavour components remain in the concentrated product.
No contact with air - the process operates as a slightly overpressurized liquid filled system. Consequently, all contact with air/oxygen is eliminated and the potential for oxidation is minimized. No vapour space also means no chance for loss of volatile aroma components.
No need for intermediate cleaning - the process operates 24 hours per day and can go for weeks without intermediate cleaning. Throughput is flexible between 0 and 100% of design capacity.
Application
Soluble CoffeeFreeze Concentration
of Coffee Extract
The coffee industry manages many products with various quality differences arising from variety beans, roasting conditions, product type and even final processing. Fresh roast and brewed flavour is the goal for all products.
Depending on the required form of the final product (dried powder or liquid concentrate) there are various methods available to complete the process of bean to consumer product.
Once roasted, the coffee can be extracted by various extraction methods. Generally a battery of extraction columns is filled in sequence and exposed to the heated extraction water. Split or dual extraction is when the freshest beans are contacted with pure water in the initial column. This extract generally contains most of the essential flavour components. The overall process yield can be increased by extracting the same beans again with water. The latter extract contains the additional coffee solids and generally some undesirable flavour components. Splitting these two products and freeze concentrating the first draw offers the possibility to create the highest quality extract. The second draw can be concentrated using conventional methods and blended to improve yield.
No matter what extraction method used (split, dual, or even full) freeze concentration retains 100% of all the flavour components in the original extract and produces the highest quality liquid concentrate possible.
GEA Process Engineering
Features
engineering for a better world
Spray-dried coffee
Split extraction can also be used for high quality instant powder production. The high quality (HQ) aromatic first draw is freeze concentrated while the second draw (hydrolysis) is evaporated to improve the yield. These two concentrated streams are combined and finally spray dried to produce a high quality instant coffee powder.
Freeze-dried coffee
In the instant coffee industry freeze-drying of coffee extract is a widely used drying method that is considered as the best possible drying technique. Coffee extract is frozen and dried under vacuum conditions at low temperatures resulting in an instant product with good aroma retention.
Freeze concentration costs are much lower than freeze-drying. Consequently, pre-concentration with freeze concentration reduces the total production cost with maximum quality retention.
Prior to drying the freeze dryer can be supplier with 100% freeze concentrate or with a blend of freeze concentrate and evaporated concentrate.
Next StepsOn-site demonstration of this technology is possible in various configurations using GEA Messo PT’s pilot plants. For more information regarding this technology and your specific configuration requirements please contact us at: [email protected] or phone +31 73 6390 390.
• Reduction of drying cost
• Smaller freeze drying equipment
• Increased production capacity
• Improvement in quality
Why concentration prior to drying?
Thermal Evaporator
Spray Dryer
Roasted CoffeeInlet
Water
HQ Concentrate
Hydrolysis
Water
Water
Steam
Heated air
Condensate
FreshWater
SpentGrounds
Freeze Concentration
Coffee Extraction
Thermal Evaporator
Roasted CoffeeInlet
Water
Water
Steam
Condensate
FreshWater
SpentGrounds
Freeze Concentration
Coffee Extraction
Freeze Dryer
Water
HQ Concentrate
Hydrolysis
TSF03.042013-H
GEA Messo PT De Beverspijken 7b, 5221 EE ‘s-Hertogenbosch, The Netherlands Tel +31 73 6390 390, Fax +31 73 6312 349 [email protected], www.gea-messo-pt.com
